Gluten-Free Mint Chocolate Wafer Cookies

Do you miss Girl Scout Thin Mint cookies? These cookies are the gluten-free answer to that crunchy minty goodness! The dough can be made ahead of time and stored in the freezer.

Makes: 30 cookiesHands-on: 40 minutesTotal: 2 hours 40 minutesDifficulty: Medium

Makes: 30 cookies

Ingredients

  • 1 cup sugar
  • 12 Tbsp. butter, softened
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tsp. peppermint extract, divided
  • 1 cup brown rice flour
  • ½ cup arrowroot starch
  • ¾ cup cocoa powder
  • ¼ tsp. salt
  • 1 tsp. xanthan gum
  • 12 oz. semisweet chocolate morsels

Directions

  • In a large bowl, cream together the sugar and butter. Beat in the egg, vanilla extract, and 1½ teaspoons peppermint extract.
  • In a smaller bowl, whisk together the brown rice flour, arrowroot starch, cocoa powder, salt, and xanthan gum. Stir the dry ingredients into the sugar-and-butter mixture. Combine until the batter is very thick and can be formed into a large ball of dough.
  • Divide the dough into two smaller balls and place each ball on a 12" sheet of plastic wrap. Using the plastic wrap to keep the dough from sticking to your hands, shape each ball into a 9"–10" log. Cover each log completely with plastic wrap and place in the refrigerator for at least 1 hour.
  • Heat oven to 350°F. Line 2 baking sheets with parchment paper. Slice each log of dough into ¼" slices. Place 1" apart on the baking sheets.
  • Bake for 15–18 minutes, until the edges of the cookies appear to be dry. These cookies do not spread or change their shape.
  • Allow cookies to cool for at least 15 minutes on the baking sheets before moving to a cooling rack. The cookies will easily crumble if moved immediately from the baking sheets. After 15–20 minutes, place cookies on a cooling rack. Allow to cool completely.
  • In a microwave-safe glass bowl, melt 12-ounces chocolate morsels using a microwave for 20 seconds at a time, until fully melted. Stir chocolate each time its heated. Stir in ½ teaspoon peppermint extract.
  • Set a wire cooling rack over a baking sheet Dip cookies one at a time into the melted chocolate and remove with a fork to the cooling rack. Cool until chocolate is hardened.

Recipe Information

Makes: 30 cookies

Ingredients

  • 1 cup sugar
  • 12 Tbsp. butter, softened
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tsp. peppermint extract, divided
  • 1 cup brown rice flour
  • ½ cup arrowroot starch
  • ¾ cup cocoa powder
  • ¼ tsp. salt
  • 1 tsp. xanthan gum
  • 12 oz. semisweet chocolate morsels

Directions

  • In a large bowl, cream together the sugar and butter. Beat in the egg, vanilla extract, and 1½ teaspoons peppermint extract.
  • In a smaller bowl, whisk together the brown rice flour, arrowroot starch, cocoa powder, salt, and xanthan gum. Stir the dry ingredients into the sugar-and-butter mixture. Combine until the batter is very thick and can be formed into a large ball of dough.
  • Divide the dough into two smaller balls and place each ball on a 12" sheet of plastic wrap. Using the plastic wrap to keep the dough from sticking to your hands, shape each ball into a 9"–10" log. Cover each log completely with plastic wrap and place in the refrigerator for at least 1 hour.
  • Heat oven to 350°F. Line 2 baking sheets with parchment paper. Slice each log of dough into ¼" slices. Place 1" apart on the baking sheets.
  • Bake for 15–18 minutes, until the edges of the cookies appear to be dry. These cookies do not spread or change their shape.
  • Allow cookies to cool for at least 15 minutes on the baking sheets before moving to a cooling rack. The cookies will easily crumble if moved immediately from the baking sheets. After 15–20 minutes, place cookies on a cooling rack. Allow to cool completely.
  • In a microwave-safe glass bowl, melt 12-ounces chocolate morsels using a microwave for 20 seconds at a time, until fully melted. Stir chocolate each time its heated. Stir in ½ teaspoon peppermint extract.
  • Set a wire cooling rack over a baking sheet Dip cookies one at a time into the melted chocolate and remove with a fork to the cooling rack. Cool until chocolate is hardened.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat8g
Saturated Fat5g
Cholesterol20mg
Sodium60mg
Total Carbohydrate21g
Dietary Fiber1g
Sugars13g
Protein2g